This delicious homemade ravioli recipe is stuffed with cheeses, seasonings, and ground beef for an amazing Italian meal.
Servings: 48Ravioili
Prep Time: 1 hourhour
Cook Time: 10 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Ingredients
For the Dough:
4cupsfine ground durum semolina flour
1teaspoonsea salt
4large eggs
¼cupextra virgin olive oil
½cupcold water
For the Filling:
4eggs
1poundground beef
2 1/3cupwhole milk ricotta cheese
¾cupgrated pecorino Romano cheese
2teaspoonssea salt
¼teaspoonblack pepper
1teaspoondried oregano
1 1/2teaspoonsgarlic granules
Instructions
In a food processor, pulse together the flour and salt 3 to 4 times.
Next, whisk together the eggs, oil, and water in a small bowl or liquid measuring cup until combined.
While processing the flour-salt mixture at high speed, slowly pour in the egg-water mixture until incorporated.
You may need to add a tablespoon or two of water to help make the dough while in the food processor.
Process until the dough turns into a tight ball and cleans the side of the processor.
Remove the dough and knead on a clean, lightly floured surface for 2 to 3 minutes. It should be soft when pinching it, like play-do.
Cover and rest the dough for 20 minutes.
In a large bowl, thoroughly mix the meat, cheese, eggs, and seasonings until combined. Keep cool and covered in the refrigerator until ready to use.
Cut the pasta dough into 8 individual balls.
Press each dough ball down and lightly flour on both sides.
Run the dough through the widest setting on the pasta roller, then run it through on the second to last thinnest setting on the pasta roller. Lightly flour both sides of the rolled dough and repeat the process with the other 7 dough balls and hang them on a pasta drying rack.
Lightly flour the top of the ravioli mold
Place 1 of the rolled-out doughs on top of the mold.
Stuff each ravioli slot with 1 to 1 ½ tablespoons of the meat filling totaling 12 individual filling slots. Do not over stuff.
Place another sheet of rolled-out dough over top and then lightly flour.
Using a rolling pin, roll the outside edges of the mold and center around each ravioli cutting through the dough into the mold, and separating them.
Remove the excess dough around the outside. You can re-roll this out and make homemade spaghetti or any other pasta you’d like.
Flip the mold over onto a sheet tray lined with parchment paper. Repeat the process 3 more times until you have 48 total ravioli.
You can either freeze the ravioli until frozen or boil them right away. If boiling, add them to a large pot of boiling salted water. Once they are floating, cook them for another 5 to 6 minutes or until the meat filling is cooked through.
If you are freezing them, it makes it easier to break them into individual ravioli.
After boiling them try serving them with Pomodoro Sauce or a meat Spaghetti Sauce.
Notes
Make-Ahead: If you do not cook these, you can make these up to several weeks before being kept covered and in the freezer. You can par-boil them and then chill them in an ice bath. Drain the ravioli, coat them in 1 to 2 tablespoons of olive oil and keep them covered and stored in the refrigerator.How to Store: These are best stored pre-cooked on a sheet tray lined with parchment paper and in the freezer, covered for up to 6 months. After being cooked, cover the ravioli, separate them from any sauce, coat them in 1 to 2 tablespoons of olive oil, and keep them in the refrigerator for up to 4 days. These will not freeze well after cooking.How to Reheat: Add the desired number of ravioli to a large pot of boiling salted water for 2 to 3 minutes or until hot. Serve with your favorite sauce.If you are using semolina flour, make sure it is not coarse ground, it needs to be finely ground.Feel free to replace the ground beef with loose Italian Sausage.If you can find sheep’s milk ricotta cheese, use it instead of whole milk ricotta.You can substitute the pecorino Romano with Parmesan Reggiano.If you are re-rolling the dough, ensure there is no meat filling in the dough.